Hickory-Smoked Mackerel

It’s really lovely when you’ve been out fishing and come home with a few really nice mackerel. Mackerel in particular is an oily fish that is very rewarding to smoke.

For the fish, our temperature guide for fish works well.

What you’ll need:

  • 4 whole gutted mackerel, about 10½ oz each
  • 1 sprig fresh rosemary, just the leaves
  • 8 tsp olive oil
  • 2 handfuls of hickory wood chips soaked in beer.

How to do it:

  • Cut each fish 3 times on each side, down to the bone.
  • Mix the olive oil and rosemary and brush the fish.
  • Let marinate for about 1h.
  • Add the wood chips. (It should smoke properly.)

Grill over indirect medium-high heat for 5–6 minutes on each side.

Whole hickory-smoked mackerel on the grill

(Visited 1 times, 1 visits today)